Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"He who has plenty of pepper will pepper his cabbage." -Publius Syrus, 42 B.C.

The refrigerator light goes on...

Roasting Brussels Sprouts gives them a sweetness that simply steaming them does not. If you think you don't like Brussels Sprouts, try them roasted with garlic. You might be surprised at how much you like them!


Garlic Roasted Brussels Sprouts

Servings: 2 | Serving size: about 4 ounces sprouts

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently or serve cold.

2 cloves garlic (minced)
8 ounces Brussels sprouts
2 tsp olive oil
1/8 tsp salt
fresh ground black pepper (to taste)

Place a large stainless steel pan in the oven and preheat the oven to 325°.

Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic.

Drizzle the olive oil over the sprouts and add the salt and pepper.

Toss the sprouts to coat them with the olive oil and garlic.

When the oven is heated, pour the Brussels sprouts into the pan and return the pan to the oven. Roast the sprouts for about 30 minutes, stirring two or three times.


Nutrition Facts

Serving size: about 4 ounces sprouts

Servings: 2

Amount Per Serving

Calories 92 Calories from Fat 43
% Daily Value
Total Fat 5g 7%
    Saturated Fat 1g 3%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 174mg 7%
Total Carbohydrates 11g 4%
    Dietary Fiber 4g 17%
    Sugars 2g
Protein 4g
Vitamin A 17% Vitamin C 160%
Calcium 5% Iron 9%
Vitamin K 201 mcg Potassium 448 mg
Magnesium 27 mg